Mycotoxins in artisanal beers: An overview of relevant aspects of the raw material, manufacturing steps and regulatory issues involved.

[1]  Jiao-yang Luo,et al.  Modified mycotoxins in foodstuffs, animal feed, and herbal medicine: A systematic review on global occurrence, transformation mechanism and analysis methods , 2020 .

[2]  S. Marín,et al.  Fate of the mycotoxins in the wort and yeast during ale and lager fermentation and their evaluation under different technological parameters , 2020 .

[3]  M. Magnani,et al.  Modeling aflatoxin B1 production by Aspergillus flavus during wheat malting for craft beer as a function of grains steeping degree, temperature and time of germination. , 2020, International journal of food microbiology.

[4]  A. Sant’Ana,et al.  From grape to wine: Fate of ochratoxin A during red, rose, and white winemaking process and the presence of ochratoxin derivatives in the final products , 2020 .

[5]  Thierry Worch,et al.  Preference segments among declared craft beer drinkers: Perceptual, attitudinal and behavioral responses underlying craft-style vs. traditional-style flavor preferences , 2020 .

[6]  M. Sulyok,et al.  Variation of Fusarium Free, Masked, and Emerging Mycotoxin Metabolites in Maize from Agriculture Regions of South Africa , 2020, Toxins.

[7]  Zhiqiang Shen,et al.  Mycotoxin contamination and control strategy in human, domestic animal and poultry: A review. , 2020, Microbial pathogenesis.

[8]  M. Magnani,et al.  Production of aflatoxin B1 and B2 by Aspergillus flavus in inoculated wheat using typical craft beer malting conditions. , 2020, Food microbiology.

[9]  A. Sant’Ana,et al.  The presence of ochratoxin A does not influence Saccharomyces cerevisiae growth kinetics but leads to the formation of modified ochratoxins. , 2019, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

[10]  R. Krska,et al.  Emerging Fusarium Mycotoxins Fusaproliferin, Beauvericin, Enniatins, and Moniliformin in Serbian Maize , 2019, Toxins.

[11]  L. Rocha,et al.  Fusarium Mycotoxins Stability during the Malting and Brewing Processes , 2019, Toxins.

[12]  S. Marín,et al.  Deoxynivalenol in cereal-based baby food production process. A review , 2019, Food Control.

[13]  S. Marín,et al.  Transfer of Fusarium mycotoxins from malt to boiled wort. , 2019, Food chemistry.

[14]  B. Buszewski,et al.  Zearalenone and its metabolites: Effect on human health, metabolism and neutralisation methods. , 2019, Toxicon : official journal of the International Society on Toxinology.

[15]  C. Vázquez,et al.  Significance of Aspergillus niger aggregate species as contaminants of food products in Spain regarding their occurrence and their ability to produce mycotoxins. , 2019, Food microbiology.

[16]  S. Marín,et al.  Fate of zearalenone, deoxynivalenol and deoxynivalenol-3-glucoside during malting process , 2019, LWT.

[17]  F. Mills-Robertson,et al.  Survey of occurrence levels of Aflatoxins in selected locally processed cereal-based foods for human consumption from Ghana , 2019, Food Control.

[18]  D. Geiser,et al.  Marasas et al. 1984 “Toxigenic Fusarium Species: Identity and Mycotoxicology” revisited , 2018, Mycologia.

[19]  M. Bryła,et al.  Co-occurrence of nivalenol, deoxynivalenol and deoxynivalenol-3-glucoside in beer samples , 2018, Food Control.

[20]  F. Cabañes,et al.  Black aspergilli and ochratoxin A-producing species in foods , 2018, Current Opinion in Food Science.

[21]  R. Krska,et al.  From malt to wheat beer: A comprehensive multi-toxin screening, transfer assessment and its influence on basic fermentation parameters. , 2018, Food chemistry.

[22]  S. Rastelli,et al.  Known and Emerging Mycotoxins in Small- and Large-Scale Brewed Beer , 2018, Beverages.

[23]  S. Marín,et al.  Survey of mycotoxins in beer and exposure assessment through the consumption of commercially available beer in Lleida, Spain , 2018, LWT.

[24]  S. Saeger,et al.  Quantification of Fusarium mycotoxins in Nigerian traditional beers and spices using a multi-mycotoxin LC-MS/MS method , 2018 .

[25]  Yongchang Yu,et al.  Increase of Deoxynivalenol during the malting of naturally Fusarium infected Chinese winter wheat , 2018 .

[26]  S. de Saeger,et al.  Mycobiota and co-occurrence of mycotoxins in South African maize-based opaque beer. , 2018, International journal of food microbiology.

[27]  V. Bartkevičs,et al.  Occurrence and risk assessment of mycotoxins, acrylamide, and furan in Latvian beer , 2018, Food additives & contaminants. Part B, Surveillance.

[28]  J. Frisvad,et al.  Diversity of Aspergillus section Nigri on the surface of Vitis labrusca and its hybrid grapes. , 2018, International journal of food microbiology.

[29]  E. Cendoya,et al.  Fumonisins and fumonisin-producing Fusarium occurrence in wheat and wheat by products: A review , 2018 .

[30]  R. Brueggeman,et al.  Production of deoxynivalenol (DON) and DON-3-glucoside during the malting of Fusarium infected hard red spring wheat , 2018 .

[31]  Shuyu Xie,et al.  Ochratoxin A: Toxicity, oxidative stress and metabolism. , 2018, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

[32]  T. Bekele,et al.  Level of aflatoxins in industrially brewed local and imported beers collected from Ethiopia market , 2018 .

[33]  S. Marín,et al.  Mycotoxins and beer. Impact of beer production process on mycotoxin contamination. A review. , 2018, Food research international.

[34]  Anderson S Sant'Ana,et al.  Modified mycotoxins: An updated review on their formation, detection, occurrence, and toxic effects. , 2018, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

[35]  K. Benešová,et al.  Výskyt mykotoxinů v pivech z obchodní sítě , 2017 .

[36]  A. Dumitrescu,et al.  Climatic conditions influence emerging mycotoxin presence in wheat grown in Romania – A 2-year survey , 2017 .

[37]  J. Rehm,et al.  Aflatoxin contamination in unrecorded beers from Kenya – A health risk beyond ethanol , 2017 .

[38]  Heather M. Wallace,et al.  Risks to human and animal health related to the presence of deoxynivalenol and its acetylated and modified forms in food and feed , 2017, EFSA journal. European Food Safety Authority.

[39]  F. Berthiller,et al.  Emerging Mycotoxins: Beyond Traditionally Determined Food Contaminants. , 2017, Journal of agricultural and food chemistry.

[40]  Ali Mohammed,et al.  Mycotoxin occurrence in grains and the role of postharvest management as a mitigation strategies. A review , 2017 .

[41]  Heather M. Wallace,et al.  Risks for animal health related to the presence of zearalenone and its modified forms in feed , 2017, EFSA journal. European Food Safety Authority.

[42]  C. Juan,et al.  Multi-mycotoxin determination in barley and derived products from Tunisia and estimation of their dietary intake. , 2017, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

[43]  L. Rocha,et al.  Mycotoxin analysis of industrial beers from Brazil: The influence of fumonisin B1 and deoxynivalenol in beer quality. , 2017, Food chemistry.

[44]  K. Kuča,et al.  Fate of deoxynivalenol and deoxynivalenol-3-glucoside during cereal-based thermal food processing: a review study , 2016, Mycotoxin Research.

[45]  Y. Grosse,et al.  Mycotoxins as human carcinogens—the IARC Monographs classification , 2017, Mycotoxin Research.

[46]  K. Peltonen,et al.  The lager yeast Saccharomyces pastorianus removes and transforms Fusarium trichothecene mycotoxins during fermentation of brewer's wort. , 2016, Food chemistry.

[47]  P. Solich,et al.  A fully automated and fast method using direct sample injection combined with fused-core column on-line SPE–HPLC for determination of ochratoxin A and citrinin in lager beers , 2016, Analytical and Bioanalytical Chemistry.

[48]  M. Gastl,et al.  Fate of Fusarium Toxins during the Malting Process. , 2016, Journal of agricultural and food chemistry.

[49]  J. Pleadin,et al.  The influence of Fusarium culmorum contamination level on deoxynivalenol content in wheat, malt and beer , 2015 .

[50]  D. Ledoux,et al.  In vitro evaluation of the ability of beer fermentation residue containing Saccharomyces cerevisiae to bind mycotoxins , 2015 .

[51]  P. Dilkin,et al.  Free and hidden fumonisins in Brazilian raw maize samples , 2015 .

[52]  J. Mañes,et al.  Occurrence of Fusarium mycotoxins and their dietary intake through beer consumption by the European population. , 2015, Food chemistry.

[53]  Luca Secondi,et al.  Beer choice and consumption determinants when craft beers are tasted: An exploratory study of consumer preferences , 2015 .

[54]  V. Scussel,et al.  Quality and occurrence of deoxynivalenol and fumonisins in craft beer , 2015 .

[55]  K. Benešová,et al.  Výskyt ochratoxinu A v pivech. , 2015 .

[56]  R. Krska,et al.  Fate of mycotoxins in two popular traditional cereal-based beverages (kunu-zaki and pito) from rural Nigeria , 2015 .

[57]  Roberto Beghi,et al.  Rapid evaluation of craft beer quality during fermentation process by vis/NIR spectroscopy , 2014 .

[58]  Y. Sugita‐Konishi,et al.  Occurrence of four Fusarium mycotoxins, deoxynivalenol, zearalenone, T-2 toxin, and HT-2 toxin, in wheat, barley, and Japanese retail food. , 2014, Journal of food protection.

[59]  A. Alakonya,et al.  Total aflatoxin, fumonisin and deoxynivalenol contamination of busaa in Bomet county, Kenya , 2014 .

[60]  J. Frisvad,et al.  Ochratoxin production and taxonomy of the yellow aspergilli (Aspergillus section Circumdati) , 2014, Studies in mycology.

[61]  M. Gastl,et al.  Fate of enniatins and beauvericin during the malting and brewing process determined by stable isotope dilution assays , 2014 .

[62]  R. Krska,et al.  Zearalenone-16-O-glucoside: a new masked mycotoxin. , 2014, Journal of agricultural and food chemistry.

[63]  G. Cano-Sancho,et al.  Mycotoxins: occurrence, toxicology, and exposure assessment. , 2013, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

[64]  M. Gullino,et al.  Comparison of Clean-Up Methods for Ochratoxin A on Wine, Beer, Roasted Coffee and Chili Commercialized in Italy , 2013, Toxins.

[65]  G. Revel,et al.  Occurrence of ochratoxin A and biogenic amines in Asian beers sold in French markets , 2013 .

[66]  Yasushi Nagatomi,et al.  Fate of Mycotoxins during Beer Brewing and Fermentation , 2013, Bioscience, biotechnology, and biochemistry.

[67]  Yasushi Nagatomi,et al.  Degradation of Aflatoxin B1 during the Fermentation of Alcoholic Beverages , 2013, Toxins.

[68]  Rudolf Krska,et al.  Determination of multi-mycotoxin occurrence in cereals, nuts and their products in Cameroon by liquid chromatography tandem mass spectrometry (LC-MS/MS) , 2013 .

[69]  S. Oueslati,et al.  Occurrence of ochratoxin A in domestic beers and wines from Tunisia by immunoaffinity clean-up and liquid chromatography , 2013, Food additives & contaminants. Part B, Surveillance.

[70]  V. Ostry,et al.  Determination of Ochratoxin A in Food by High Performance Liquid Chromatography , 2013 .

[71]  R. Krska,et al.  Survey of deoxynivalenol and its conjugates deoxynivalenol-3-glucoside and 3-acetyl-deoxynivalenol in 374 beer samples , 2013, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

[72]  J. Hajšlová,et al.  'Emerging' mycotoxins in cereals processing chains: changes of enniatins during beer and bread making. , 2012, Food chemistry.

[73]  F. Berthiller,et al.  Masked mycotoxins: A review , 2012, Molecular nutrition & food research.

[74]  J. Hajšlová,et al.  Deoxynivalenol oligoglycosides: new "masked" fusarium toxins occurring in malt, beer, and breadstuff. , 2012, Journal of agricultural and food chemistry.

[75]  S. Běláková,et al.  Monitoring of selected aflatoxins in brewing materials and beer by liquid chromatography/mass spectrometry , 2012 .

[76]  S. Jinap,et al.  A UPLC–MS/MS for simultaneous determination of aflatoxins, ochratoxin A, zearalenone, DON, fumonisins, T-2 toxin and HT-2 toxin, in cereals , 2012 .

[77]  E. Arendt,et al.  Fundamental study on the influence of Fusarium infection on quality and ultrastructure of barley malt. , 2012, International journal of food microbiology.

[78]  A. Santini,et al.  Fusaproliferin, beauvericin and enniatins: occurrence in food – a review , 2012 .

[79]  G. Cano-Sancho,et al.  Occurrence of fumonisins in Catalonia (Spain) and an exposure assessment of specific population groups , 2012, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

[80]  S. Rastelli,et al.  Mycotoxin occurrence in beer produced in several European countries , 2011 .

[81]  A. Dalcero,et al.  Mycobiota and mycotoxins in malted barley and brewer’s spent grain from Argentinean breweries , 2011, Letters in applied microbiology.

[82]  Anuradha Vegi,et al.  Quantification of Tri5 gene, expression, and deoxynivalenol production during the malting of barley. , 2011, International journal of food microbiology.

[83]  J. Hajšlová,et al.  The study of deoxynivalenol and its masked metabolites fate during the brewing process realised by UPLC-TOFMS method. , 2011, Food chemistry.

[84]  M. Ibáñez,et al.  UHPLC–MS/MS highly sensitive determination of aflatoxins, the aflatoxin metabolite M1 and ochratoxin A in baby food and milk , 2011 .

[85]  S. Běláková,et al.  Determination of ochratoxin A in brewing materials and beer by ultra performance liquid chromatography with fluorescence detection , 2011 .

[86]  S. Jinap,et al.  Effect of initial aflatoxin concentration, heating time and roasting temperature on aflatoxin reduction in contaminated peanuts and process optimisation using response surface modelling , 2011 .

[87]  M. Monjerezi,et al.  Aflatoxins in sorghum, sorghum malt and traditional opaque beer in southern Malawi , 2011 .

[88]  H. Aksoy,et al.  Evaluation of beauvericin genotoxicity with the chromosomal aberrations, sister-chromatid exchanges and micronucleus assays. , 2010, Ecotoxicology and environmental safety.

[89]  B. Agosti,et al.  Transfer of aflatoxin B1 and fumonisin B1 from naturally contaminated raw materials to beer during an industrial brewing process , 2010, Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment.

[90]  F. Cabañes,et al.  Ochratoxin A Producing Species in the Genus Penicillium , 2010, Toxins.

[91]  H. Vogel,et al.  Deoxynivalenol in commercial beer — screening for the toxin with an indirect competitive ELISA , 1993, Mycotoxin Research.

[92]  A. Dalcero,et al.  Fungi and natural incidence of selected mycotoxins in barley rootlets , 2009 .

[93]  R. Krska,et al.  Occurrence of deoxynivalenol and its major conjugate, deoxynivalenol-3-glucoside, in beer and some brewing intermediates. , 2009, Journal of agricultural and food chemistry.

[94]  M. Jestoi,et al.  A Multi-compound LC-MS/MS Method for the Screening of Mycotoxins in Grains , 2009 .

[95]  Bulent Kabak,et al.  Ochratoxin A in cereal-derived products in Turkey: occurrence and exposure assessment. , 2009, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

[96]  S. Piletsky,et al.  Analytical methods for determination of mycotoxins: a review. , 2009, Analytica chimica acta.

[97]  J. Hajšlová,et al.  Deoxynivalenol and its conjugates in beer: a critical assessment of data obtained by enzyme-linked immunosorbent assay and liquid chromatography coupled to tandem mass spectrometry. , 2008, Analytica chimica acta.

[98]  Y. Sugita‐Konishi,et al.  Aflatoxin and ochratoxin A contamination of retail foods and intake of these mycotoxins in Japan , 2008, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

[99]  Chiara Dall’Asta,et al.  A LC/MS/MS method for the simultaneous quantification of free and masked fumonisins in maize and maize-based products , 2008 .

[100]  E. Razzazi-Fazeli,et al.  A Review of Recent Trends in Applications of Liquid Chromatography-Mass Spectrometry for Determination of Mycotoxins , 2008 .

[101]  J. Hajšlová,et al.  Transfer of Fusarium mycotoxins and ‘masked’ deoxynivalenol (deoxynivalenol-3-glucoside) from field barley through malt to beer , 2008, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

[102]  R. Krska,et al.  Toxigenicity and pathogenicity of Fusarium poae and Fusarium avenaceum on wheat , 2008, European Journal of Plant Pathology.

[103]  L. Bullerman,et al.  Stability of mycotoxins during food processing. , 2007, International journal of food microbiology.

[104]  J. Frisvad,et al.  Fumonisin B2 production by Aspergillus niger. , 2007, Journal of agricultural and food chemistry.

[105]  L. Soares,et al.  Fumonisin B1 and ochratoxin A in beers made in Brazil , 2007 .

[106]  M. Dutton,et al.  The incidence of fungi and mycotoxins in South African barley and barley products , 2007, Journal of environmental science and health. Part. B, Pesticides, food contaminants, and agricultural wastes.

[107]  Opinion of the Scientific Panel on Contaminants in the Food Chain on a request from the Commission related to Deoxynivalenol (DON) as undesirable substance in animal feed , 2007 .

[108]  C. V. Van Peteghem,et al.  Comparison of ochratoxin A and deoxynivalenol in organically and conventionally produced beers sold on the Belgian market , 2006, Food additives and contaminants.

[109]  A. Reyneri.  The Role of Climatic Condition on Micotoxin Production in Cereal , 2006, Veterinary Research Communications.

[110]  F. Mateo,et al.  New method for determination of ochratoxin A in beer using zinc acetate and solid-phase extraction silica cartridges. , 2006, Journal of chromatography. A.

[111]  Y. Sugita‐Konishi,et al.  Occurrence of aflatoxins, ochratoxin A, and fumonisins in retail foods in Japan. , 2006, Journal of food protection.

[112]  J. Varga,et al.  Detection of Ochratoxin A in Hungarian Wines and Beers , 2005 .

[113]  P. Scott,et al.  Survey of aflatoxins in beer sold in Canada , 2005, Food additives and contaminants.

[114]  W. Marasas,et al.  Fumonisin mycotoxins in traditional Xhosa maize beer in South Africa. , 2005, Journal of agricultural and food chemistry.

[115]  E. González-Peñas,et al.  Study on ochratoxin A in cereal-derived products from Spain , 2005 .

[116]  Joanne E. Taylor,et al.  Fungi, Aflatoxins, Fumonisin Bl and Zearalenone Contaminating Sorghum-based Traditional Malt, Wort and Beer in Botswana , 2005, Mycopathologia.

[117]  M. Jiménez,et al.  Determination of ochratoxin A in beer marketed in Spain by liquid chromatography with fluorescence detection using lead hydroxyacetate as a clean-up agent. , 2005, Journal of chromatography. A.

[118]  J. Frisvad,et al.  Taxonomic comparison of three different groups of aflatoxin producers and a new efficient producer of aflatoxin B1, sterigmatocystin and 3-O-methylsterigmatocystin, Aspergillus rambellii sp. nov. , 2005, Systematic and applied microbiology.

[119]  C. Cavaliere,et al.  Automated on-line solid-phase extraction-liquid chromatography-electrospray tandem mass spectrometry method for the determination of ochratoxin A in wine and beer. , 2005, Journal of agricultural and food chemistry.

[120]  S. Chung,et al.  Ochratoxin A in Korean food commodities: occurrence and safety evaluation. , 2005, Journal of agricultural and food chemistry.

[121]  J. Larsen.  Opinion of the Scientific Panel on Contaminants in Food Chain on a request from the Commission related to fumonisins as undesirable substances in animal feed: Request No EFSA-Q-2003-040 , 2005 .

[122]  A. Logrieco,et al.  Diversity in metabolite production by Fusarium langsethiae, Fusarium poae, and Fusarium sporotrichioides. , 2004, International journal of food microbiology.

[123]  E. Anklam,et al.  Screening survey of deoxynivalenol in beer from the European market by an enzyme-linked immunosorbent assay , 2004, Food additives and contaminants.

[124]  M. Arıcı,et al.  A Survey of Barley, Malt and Beer Contamination with Ochratoxin A in Turkey , 2004 .

[125]  S. Mbugua,et al.  The Contamination of Kenyan Lager Beers with Fusarium Mycotoxins , 2004 .

[126]  M. S. Oliveira,et al.  Ochratoxin A determination in beer by immunoaffinity column clean-up and high-performance liquid chromatography , 2003 .

[127]  R. Schothorst,et al.  Determination of trichothecenes in beer by capillary gas chromatography with flame ionisation detection , 2003 .

[128]  Y. Larondelle,et al.  Ochratoxin A in domestic and imported beers in Belgium: occurrence and exposure assessment , 2002, Food additives and contaminants.

[129]  J. M. Martínez Vidal,et al.  Application of gas chromatography-tandem mass spectrometry to the analysis of pesticides in fruits and vegetables. , 2002, Journal of chromatography. A.

[130]  B. Odhav,et al.  Mycotoxins in South African traditionally brewed beers , 2002, Food additives and contaminants.

[131]  S. Resnik,et al.  Occurrence of trichothecenes in Argentinean beer: a preliminary exposure assessment , 2000, Food additives and contaminants.

[132]  A. Visconti,et al.  Determination of ochratoxin A in domestic and imported beers in italy by immunoaffinity clean-up and liquid chromatography. , 2000, Journal of chromatography. A.

[133]  L. Bullerman,et al.  Occurrence of fumonisin B1 and B2 in beer. , 1999, Food additives and contaminants.

[134]  M. Nakajima,et al.  A survey of ochratoxin A and aflatoxins in domestic and imported beers in Japan by immunoaffinity and liquid chromatography. , 1999, Journal of AOAC International.

[135]  M. Herderich,et al.  Determination of ochratoxin a in beer by high-performance liquid chromatography , 1999 .

[136]  K. Jørgensen.  Survey of pork, poultry, coffee, beer and pulses for ochratoxin A. , 1998, Food additives and contaminants.

[137]  A. Ramos,et al.  Occurrence of fumonisins in Spanish beers analyzed by an enzyme-linked immunosorbent assay method. , 1998, International journal of food microbiology.

[138]  W. Shim,et al.  Natural occurrence of trichothecenes and zearalenone in Korean and imported beers. , 1997, Food additives and contaminants.

[139]  P. Schwarz,et al.  Fate and development of naturally occurring Fusarium mycotoxins during malting and brewing , 1995 .

[140]  Z. Okoye.  ZEARALENONE IN NATIVE CEREAL BEER BREWED IN JOS METROPOLIS OF NIGERIA , 1986 .